Dinner

Roasted Beetroot with Whipped Feta and Harissa Drizzle Recipe

Byluca Carter October 17, 2025October 17, 2025

Introduction

Roasted Beetroot with Whipped Feta is a stunning dish that balances the sweet earthiness of beetroot with the creamy tang of whipped feta and a spicy kick of harissa. Serve it warm or cold for a vibrant salad or a beautiful side that’s as tasty as it is colorful.

The image shows a dish on a white plate with a yellow rim placed on a white marbled surface. The dish has two main layers—the first layer is creamy and white, spread evenly across the plate. On top, there is a thick layer of dark red-purple beet pieces, cut roughly. This beet layer is scattered with green fresh herbs and small golden-brown crunchy nuts or seeds. A silver spoon is placed on the right side of the plate, resting partially on the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ small bunch each red, yellow and chioggia beetroot (beets), leafy tops removed, well-scrubbed
3 tablespoons red-wine vinegar

1 tablespoon olive oil
3 tablespoons lightly crushed coriander seeds

3 tablespoons honey
2 to 4 tablespoons harissa, to drizzle

For the whipped feta

75g crumbled Persian feta
250g crème fraiche
¼ cup plain yoghurt

1 garlic clove, crushed

Instructions

Step 1: Preheat the oven to 170˚C. Place the beetroot in a roasting dish.
Step 2: In a bowl, combine red-wine vinegar, olive oil, crushed coriander seeds, and honey. Pour this mixture over the beetroot and toss to coat evenly. Cover the dish tightly with foil.

Step 3: Roast the beetroot for about 40 minutes, or until tender when pierced with a knife. Remove the foil and cook for 1 to 2 more minutes until the liquid evaporates and the beetroot turns glossy. Leave to cool in the dish.
Step 4: Blend the whipped feta ingredients until smooth and creamy, about 30 seconds in a blender.
Step 5: Spread the whipped feta evenly over the base of a serving plate. Halve some of the beetroot and arrange them on the feta along with any pan juices and spices.

Step 6: Drizzle with harissa to taste, season with salt and freshly ground black pepper, then serve.

Tips & Variations

Use different beetroot varieties for a colorful presentation, and roast them to bring out their natural sweetness.
Adjust harissa quantity to suit your heat preference; start with less and add more for a bolder flavor.

If you don’t have Persian feta, a good quality crumbly feta works well as a substitute.

Storage

Store leftover roasted beetroot separately from the whipped feta in airtight containers in the fridge for up to 3 days. The whipped feta may firm up when chilled; bring it to room temperature before serving or give it a quick mix. Harissa keeps well in a sealed jar in the fridge for up to three months.

How to Serve

The dish is presented in a grey bowl filled with three main layers. The bottom layer is smooth and creamy white, spread evenly across the bowl. On top of this is a layer of dark red beet chunks cut into small irregular shapes, placed mainly in the center. Scattered over the beets and creamy base are small green pistachio pieces and fresh dill sprigs, adding texture and green color. Around the bowl, a few tiny spots of red seasoning are sprinkled lightly. The bowl sits on a white plate that holds broken pita chips colored lightly golden brown and colorful vegetable sticks with light orange, pale yellow, and purple tones, all arranged around it. The whole setup rests on a white marbled textured surface with a dark purple cloth near the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can roast the beetroot and prepare the whipped feta a day ahead. Store separately and assemble just before serving for the freshest texture and flavor.

What is harissa and where can I buy it?

Harissa is a North African chili paste with smoky, spicy, and slightly tangy flavors. You can find it in many supermarkets, specialty food stores, or make it yourself using dried chilies and spices.